Coconut-Lime Chicken

  • Yield: 4 servings


Crunchy Calypso Rice Salad:
3tablespoons olive oil
1teaspoon fresh lemon juice
1 1/2tablespoons Guava nectar
2teaspoons honey
1/4teaspoon kosher salt
1 1/2teaspoons salt free jerk seasoning
2 1/4cups cooked basmati rice, cooled
1 1/2cups shredded Napa cabbage
1/2cup diced fresh pineapple
1/2cup peeled, seeded and diced chayote squash
1/4cup chopped green onion
1/4cup diced red bell pepper
2tablespoons minced jalapeno
1/4cup finely chopped cilantro
-- Coconut Lime Chicken
4-- boneless, skinless chicken breast halves, 6 ounces each
1teaspoon kosher salt
3/4cup all purpose flour
3large beaten eggs
1tablespoon fresh lime juice
1 1/2tablespoons finely grated lime zest
2cups unsweetened, finely shredded coconut
3tablespoons vegetable oil
1/4cup roasted and lightly salted, chopped cashews
-- Cilantro, limes and red bell pepper, for garnish


  1. To make the Crunchy Calypso Rice Salad: On a large bowl whisk together the olive oil, lemon juice, Guava nectar, honey, salt, and jerk seasoning. Add to this mixture the rice, cabbage, pineapple, chayote squash, green onion, bell pepper, jalapeno and cilantro. Stir to combine, cover, and refrigerate until serving.
  2. To make the Coconut-Lime Chicken: Pound the chicken breast halves to an even thickness and sprinkle with salt. Place the flour in a shallow dish. In a second shallow dish, combine the beaten eggs, lime juice and lime zest. Place the coconut in a third shallow dish. Dredge the chicken first in the flour, then in the egg mixture and finally in the coconut, pressing so coconut adheres. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 4 minutes per side or until chicken is cooked through, reducing heat if needed to prevent over-browning.
  3. Stir the cashews into the salad. Arrange salad and chicken on a platter. Garnish with cilantro, limes, and red bell pepper.